Cucumber & Fresh Herb Salad with Tamarind BBQ Chicken

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Specifically, high-quality, pre-made sauces. That’s why I am SO excited to be partnering with woman-founded Haven’s Kitchen as a brand ambassador. This means I get to bring you delicious 15, 20 and 30 minute meals using their line of inspired, easy-to-use sauces. These sauces are incredible meal starters and can be used for anything — from marinades to dressings, pasta sauces, dipping sauces & more.

This 30-minute salad is my personal new fav for summer weekday-eats. It’s satisfying, satiating and refreshing, using cool crunchy cucumber & tons of fresh herbs to bring the taste of summer to your plate in no time. Chicken thighs marinated in Haven’s Kitchen Tangy BBQ sauce are seared in a cast iron, turning into a caramelized sweet-and-savory masterpiece.
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Cucumber & Fresh Herb Salad with Tamarind BBQ Chicken

SERVES 1-2

  • 1lb boneless, skinless chicken thighs

  • 2.5oz pouch Haven’s Kitchen Tangy BBQ Sauce (half the pouch)

  • ¼ - ½ cucumber, cut into rounds

  • ⅛ - ¼ red onion, cut into half rounds

  • ⅛ cup chopped fresh cilantro

  • ⅛ cup chopped fresh mint

  • ½ cup loosely packed arugula

  • Rice vinegar

  • Coarse kosher salt

  • Chili crisp or Mama Lam’s Malaysian Hot Sauce

  • Neutral oil

Marinate 1lb boneless skinless chicken thighs in about half pouch of Haven’s Kitchen Tangy BBQ sauce, or until all chicken is thoroughly coated. Let sit 30 minutes, or up to 1 hour in the fridge. Make sure to bring chicken back to room temperature before cooking.

Place 8-10 inch cast iron over medium high heat. Once the pan is warm, add 1-2 Tbsps of neutral oil, just enough so the bottom of the pan is coated.

When the oil is hot add chicken thighs to the pan, letting excess marinade drip off before adding. The chicken should sizzle when it hits the pan. If it doesn’t, remove and let the oil continue to heat. Cook 7-10 mins or until chicken has nice brown color on the first side, then flip.

While chicken is cooking, cut clean cucumber into thick rounds. Then by hand, break into smaller pieces.

Dice 1/8-1/4 of a red onion into thin half moons. First cut your onion in half from the root end through the bottom. Then cut both the top (root) and the bottom of the onion so it’s flat on both ends. Then holding your knife at a slight angle at first, work your way across the onion, cutting into thin half rounds.

Place cut onions in a bit of cold water to remove some of the sharpness.

When the chicken is browned, flip to the second side and continue cooking another 3-5 mins, or until 165F internal temperature is reached on a meat thermometer.

Build your salad: to a plate add arugula, cucumber and red onion. Sprinkle with a little coarse kosher salt and drizzle with rice vinegar. Gently toss and massage. On top place sliced, cooked chicken.

Sprinkle with chopped cilantro & chopped mint. Add a drizzle of Mama Lam’s Malaysian hot sauce or your favorite chili crisp. Toss and enjoy!